Authentic Green Chili-Peanut Chutney Recipe – Easy Indian Dip

Last Updated on 2 months by Neha Deshmukh

Authentic Green Chili-Peanut Chutney Recipe – Easy Indian Dip

Hey everyone! If you’re anything like me, you need a good chutney with your meals. It just elevates everything, doesn’t it? Today, I’m sharing my go-to recipe for a vibrant, flavorful Green Chili-Peanut Chutney. It’s super easy to make, and honestly, it’s addictive! I first made this when I was craving something spicy and fresh, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This chutney is a fantastic blend of spicy green chilies, crunchy peanuts, and aromatic spices. It’s incredibly versatile – perfect as a dip, a spread, or a side with your favorite Indian snacks and meals. Plus, it comes together in under 30 minutes! It’s a little burst of flavor that’s guaranteed to brighten up your plate.

Ingredients

Here’s what you’ll need to whip up this delicious chutney:

• 2 tbsp oil
• 1 tsp cumin seeds
• 8-10 garlic cloves
• 10-12 fresh green chilies
• 1/4 cup peanuts
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec – getting these right makes all the difference!

• Green Chilies: Freshness is key here! Look for bright green, firm chilies. The type of chili you use will determine the heat level, so choose wisely. Serrano or Thai green chilies are popular choices.
• Peanuts: I prefer using raw peanuts for this recipe, as they give a lovely, slightly sweet flavor. However, you can use roasted peanuts if that’s what you have on hand (see FAQs!). In some regions, they even use skin-on peanuts for a more rustic texture.
• Oil: Traditionally, many families in India use mustard oil for its pungent flavor. But if you’re not a fan, vegetable oil works perfectly well too. I sometimes use groundnut oil for a slightly nutty aroma.
• Cumin Seeds: Don’t skip these! They add a wonderful warmth and depth of flavor. A quick bloom in hot oil really wakes them up.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds. Let them splutter – you’ll know they’re ready when they start to dance and release their aroma.
2. Add the garlic cloves and sauté until they turn golden brown. Keep a close eye on them, as they can burn quickly!
3. Now, toss in the green chilies and peanuts. Cook for a few minutes, until the chilies soften slightly and the peanuts are lightly toasted.
4. Remove the pan from the heat and let the mixture cool down completely. This is important – you don’t want to burn yourself!
5. Transfer the cooled mixture to a mortar and pestle (or a grinder – see FAQs!). Add salt to taste.
6. Coarsely grind the mixture to achieve a rustic texture. You don’t want it to be completely smooth – a little bit of texture is what makes this chutney special. Adjust the seasoning as needed.

Expert Tips

• Don’t overcrowd the pan when sautéing the garlic and chilies. Work in batches if necessary.
• Taste as you go! Adjust the amount of green chilies and salt to suit your preference.
• For a smoother chutney, you can add a tablespoon of water while grinding.

Variations

This chutney is a great base for experimentation!

• Spice Level: Want it milder? Remove the seeds from the green chilies. For a fiery kick, leave the seeds in or add a hotter chili variety.
• Regional Variations: My friend’s mom, who’s from Maharashtra, adds a tiny piece of ginger to her chutney. In South India, they sometimes add a sprig of curry leaves during the sautéing process.
• Storage: You can freeze this chutney for up to 2 months! Just portion it out into ice cube trays for easy use.

Serving Suggestions

Oh, the possibilities! Here are a few of my favorite ways to enjoy this chutney:

• With idli and dosa for breakfast.
• As a dip for pakoras or samosas.
• Spread on sandwiches or wraps.
• Alongside grilled meats or vegetables.
• Simply with a bowl of rice and dal!

Storage Instructions

Store the chutney in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. Remember, the flavor will develop and deepen over time!

FAQs

Let’s answer some common questions:

• What is the best way to control the spice level in this chutney? Removing the seeds from the green chilies is the easiest way to reduce the heat. You can also use milder chili varieties.
• Can I use roasted peanuts instead of raw? Yes, you can! Just be mindful that roasted peanuts will have a slightly different flavor.
• What kind of oil is traditionally used for this chutney? Mustard oil is traditionally used, but vegetable oil or groundnut oil are great substitutes.
• How long does this chutney stay fresh? In the refrigerator, it will last for 3-4 days. You can also freeze it for up to 2 months.
• Can this chutney be made in a food processor instead of a mortar and pestle? Absolutely! A food processor will give you a smoother chutney, but a mortar and pestle creates a more rustic texture.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you.